Wednesday, January 13

Persimmon Pasta Salad

Persimmons, also known as Kaki are originally from Asia and are often compared to tomatoes. Actually, the flesh is not as watery as that of tomatoes plus it also has a slightly sweet taste. They taste best when fully ripened. This pasta salad is fresh, tart and fruity at the same time. Quite the energy-booster! If you don't like goat's cheese, you can omit it. Serves 4.

Cook pasta al dente in boiling salted water. Drain, transfer to large bowl, add olive oil to coat. Cover with wrap and chill for half and hour.
Cut tops off persimmons, then chop into small pieces. Set aside.
To make dressing put all ingredients in a blender and work until smooth. Pour dressing over pasta and toss well. Add chopped persimmons to pasta and toss very gently. Serve on a bed of mixed salad leaves, crumble some goat's cheese on top and garnish with sprig of basil. Serve with ciabatta.

This looks lovely! After seriously moving on to a healthy lifestyle in 2103 we tried Persimmons for the first time, and I fell in love with them, this is a cool recipe will try it for sure :), thanks for sharing!